Progress 07/01/12 to 06/30/17
Outputs
Target Audience:We have continued to reach scientific community and the food industry through our publications in the Journal of International Food Science and Technology , Journal of Food Science, and Journal of Food Chemistry and Nutrition. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We have accomplished all three specific objectives as dicussed in former progress reports.
Publications
|
Progress 10/01/15 to 09/30/16
Outputs
Target Audience:We have continued to reach scientific community and the food industry through our publications in the Journal of International Food Science and Technology (1), Journal of Food Science (1), and Journal of Food Chemistry and Nutrition (2). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?We plan to complete our final report.
Impacts
What was accomplished under these goals?
We have accomplished all three specific objectives as dicussed in former progress reports.
Publications
|
Progress 10/01/14 to 09/30/15
Outputs
Target Audience:We have reached the scientific community and the industry with interest in the area of biopackaging. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A graduate student carried out various experiments for the project. Due in part to his efforts, the studentis well trained in the areas of bioactive food packaging. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?We plan to continue our work on inhibition of Listeria monocytogenes via the means of biopreservation.
Impacts
What was accomplished under these goals?
Fish gelatin provides an alternative source of gelatin for Halal and Kosher applications and is prion and zoonotic agent free. However, applications of fish gelatin have been limited due to inferior mechanical and barrier properties. The physical properties of fish gelatins can be improved by crosslinking using natural polyphenolic compounds such as tannic acid. The objectives of this study were to develop fish gelatin films incorporated with tannic acid and evaluate their antioxidant, thermal, tensile, water vapor permeability and water solubility properties. Also, the effect of tannin-incorporated gelatins on the oxidative stability of salmon fillets was examined at 4 and 10 °C. Comparative data with bovine gelatins were generated. Fish gelatin (6.75% wt/wt) films were prepared at a gelatin:tannic acid ratio (wt/wt) of 1:0.05, 1:0.10 and 1:0.15. Tensile strength of bovine gelatin control was approximately 49 MPa and that of fish gelatin was 21 MPa. Tensile strength of bovine gelatins increased with tannic acid incorporation (P > 0.05) and did not vary significantly for fish gelatin films. Percent elongation of films increased and elastic modulus decreased with tannic acid incorporation. Water solubility of bovine gelatin films was reduced significantly (P < 0.05) and there was no effect of tannin on the solubility of fish gelatin films. The water vapor permeability was not significantly different for both the gelatins (P > 0.05) and the values ranged between 1.62 and 2.01 g mm/kPa h m2. Bovine and fish gelatin films with highest level of tannic acid showed an increase in glass transition temperature of approximately 12 and 6 °C, respectively. Films with tannic acid possess antioxidant activity and were able to reduce oxidation (TBARS values) in gelatin coated refrigerated salmon held for 12 days.
Publications
|
Progress 10/01/13 to 09/30/14
Outputs
Target Audience: We have reached the scientific community, specifically the audience of Journal of Food Chemistry and Nutrition, and the industry with interest in the areas of bioactive packaging. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A Ph.D. recipient ('14) carried out various experiments for the project. Due in part to his research efforts, the professional is well trained in the areas of bioactive food packaging and microbial food safety. How have the results been disseminated to communities of interest? A manuscript was published. What do you plan to do during the next reporting period to accomplish the goals? Our research group plans to work on a review article and/or a book chapter on bioactive packaging.
Impacts
What was accomplished under these goals?
Fish gelatin provides an alternative source of gelatin for Halal and Kosher applications and is prion and zoonotic agent free. However, applications of fish gelatin have been limited due to inferior mechanical and barrier properties. The physical properties of fish gelatins can be improved by crosslinking using natural polyphenolic compounds such as tannic acid. The objectives of this study were to develop fish gelatin films incorporated with tannic acid and evaluate their antioxidant, thermal, tensile, water vapor permeability and water solubility properties. Also, the effect of tannin-incorporated gelatins on the oxidative stability of salmon fillets was examined at 4 and 10 °C. Comparative data with bovine gelatins were generated. Fish gelatin (6.75% wt/wt) films were prepared at a gelatin:tannic acid ratio (wt/wt) of 1:0.05, 1:0.10 and 1:0.15. Tensile strength of bovine gelatin control was approximately 49 MPa and that of fish gelatin was 21 MPa. Tensile strength of bovine gelatins increased with tannic acid incorporation (P> 0.05) and did not vary significantly for fish gelatin films. Percent elongation of films increased and elastic modulus decreased with tannic acid incorporation. Water solubility of bovine gelatin films was reduced significantly (P< 0.05) and there was no effect of tannin on the solubility of fish gelatin films. The water vapor permeability was not significantly different for both the gelatins (P> 0.05) and the values ranged between 1.62 and 2.01 g mm/kPa h m2. Bovine and fish gelatin films with highest level of tannic acid showed an increase in glass transition temperature of approximately 12 and 6 °C, respectively. Films with tannic acid possess antioxidant activity and were able to reduce oxidation (TBARS values) in gelatin coated refrigerated salmon held for 12 days.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Tammineni, N., C. Nindo, B. Rasco, J. Powers, and G. �nl�. 2014. Tannin incorporated bovine and fish gelatin coatings: Effect on physical properties and oxidative stability of salmon fillets. Journal of Food Chemistry and Nutrition. 2 (2): 93-102.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2014
Citation:
Tammineni, N. 2014. Development of Fish Gelatin Films with Enhanced Physical, Antioxidant and Antimicrobial Properties. Ph.D. Dissertation. University of Idaho. Moscow, ID.
|
Progress 01/01/13 to 09/30/13
Outputs
Target Audience: We have reached the scientific community and the industry with interest in the areas of bioactive packaging and microbial safety of seafood. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A Ph.D. candidate and a MS student carried out various experiements for the project. Due in part to their efforts, the students are well trained in the areas of bioactive food packaging and microbial food safety. How have the results been disseminated to communities of interest? A manuscript was published. An abstract was published and the corresponding paper was presented at a scientific meeting. What do you plan to do during the next reporting period to accomplish the goals? We plan to continue our work on inhibition of Listeria monocytogenes on cold-smoked salmon and other seafood by edible antimicrobial packaging. Specifically, our research group plans to work on fish gelatin films crossed linked with tannic acid and evaluate their thermal, tensile and water vapor permeability properties.
Impacts
What was accomplished under these goals?
In this study, potato peel waste (PPW)-based edible films with oregano oil were developed. Incorporation of oil into the films reduced the film strength and increased their water vapor pressure. The potato peel waste-oregano essential oil (PPW-OO) film reduced the growth of L. monocytogenes on cold-smoked salmon during storage under vacuum conditions at 4 °C for 28 days. The application of the newly developed PPW-OO films would provide an additional hurdle to the growth of L. monocytogenes on the surface of cold-smoked salmon. The PPW-OO films have the potential to be used as coatings on seafood and possibly other food products to inhibit L. monocytogenes. Our goal in a parallel study was to develop nisin-containing edible films using trout skin gelatin and test their effectiveness against L. monocytogenes on raw trout fillets (stored at 4 °C and 10 °C) as a strategy for reducing the risk of contamination. Films with 18 μg nisin/cm2 showed consistent inhibition and were chosen for storage studies conducted at 4 and 10 °C for 30 days. Trout fillets were challenged with 2 log CFU L. monocytogenes/g before or after coating with nisin-containing films. Films with nisin reduced L. monocytogenes counts below the detection limit (0.3 log CFU/g) at 4 °C. At 10 °C, a 0.3 to 1.1 log reduction was observed compared to controls by the end of storage. The effectiveness of treatments depended upon the concentration of nisin and storage temperature. The developed edible films have the potential to reduce pathogens on seafood and can be incorporated with a variety of antimicrobials.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Han, Yoo Tak, N. Tammineni, G. �nl�, B. Rasco, and C. Nindo. 2013. Inhibition of Listeria monocytogenes on rainbow trout (Oncorhynchus mykiss) using trout skin gelatin edible films containing nisin. Journal of Food Chemistry and Nutrition. ##plugins.citationFormat.abnt.location##, 1, jun. 2013. Available at: .
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Tammineni, N., G. �nl�, J. Powers, S. Sablani, B. Rasco, and C. Nindo. 2013. Properties of fish gelatin films crosslinked with tannic acid. Institute of Food Technologists (IFT) Annual Meeting 2013. Abstract 034-18. Chicago, IL.
|
Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Experiments were conducted. The results from the experiments were analyzed. A manuscript entitled "Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmon was published in Journal of International Food Science and Technology to disseminate the research findings. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Listeriosis caused by Listeria monocytogenes is a major foodborne illness. Foodborne listeriosis has been linked to the consumption of smoked salmon. Smoked salmon is a ready-to-eat product that is consumed without cooking. However, its pH, salt concentration and aw are within the permissible range for the growth of L. monocytogenes. Edible antimicrobial films allow controlled diffusion of antimicrobials to the surface of food, ensuring controlled release of antimicrobial activity. One of the objectives of our work was to develop edible antimicrobial films using potato peel waste, a new matrix, and oregano essential oil and study their effectiveness against L. monocytogenes on cold-smoked salmon. In our work, potato peel waste-based edible films with oregano oil (PPW-OO) were developed. Incorporation of oil into the films reduced the film strength and increased their water vapor permeability (WVP). The PPW-OO film reduced the growth of L. monocytogenes on cold-smoked salmon during storage under vacuum conditions at 4 degrees Celcius for 28 days. The application of the newly developed PPW-OO films would provide an additional hurdle to the growth of L. monocytogenes on the surface of cold-smoked salmon. The PPW-OO films have the potential to be used as coatings on seafood and possibly other food products to inhibit L. monocytogenes. Demonstration of the effectiveness of the PPW-OO film in this research will likely lead to increase in the use of the potato peel waste, a low-cost or no cost waste-stream.
Publications
- Tammineni, N., G. Unlu, and S. Min. 2012. Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmon. Journal of International Food Science and Technology. Article first published online: 22 AUG 2012. DOI: 10.1111/j.1365-2621.2012.03156.x
|
|